Mascarpone Brownies

I've heard many, many raves about this recipe. Mascarpone in brownies?!? Unheard of (or at least for me)! As you know I'm not much of a brownie fan, but when I do happen to eat brownies I like 'em chewy rather than cake-y. These brownies were super moist and light.

The chocolate flavor was definitely present but not overwhelmingly so. Though these weren't chewy and thick they were unique because they were so moist, almost as if it had been soaked in some kind of syrup like a tres leches cake. If you are a brownie lover, this recipe is a must try. It's unique and probably like any other brownie you've ever tried.

Chocolate Mascarpone Brownies

Printable Recipe

For the brownies:

1 cup unsalted butter

3 oz. semisweet chocolate

1 cup white sugar

1/2 cup cocoa powder

1/2 cup mascarpone cheese, softened

3 large eggs, room temperature

2 tsp. vanilla extract

1/2 cup flour

1/4 tsp. salt

For the ganache:

6 oz. semisweet chocolate, finely chopped

6 tbsn. whipping cream

3 tbsn. unsalted butter

Preheat oven to 325 F. Butter a 8-inch square cake pan and set aside. In a small saucepan, melt the butter and bring it to just below a boil. In a mixing bowl, add the chopped chocolate, then pour the melted butter on top and let stand for 30 seconds, stir until the chocolate is completely melted. Sift in the sugar and cocoa powder, then with a wooden spoon beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour into the prepared pan and spread evenly. Bake for 45 - 50 minutes or until an inserted toothpick comes out clean. Place on cooling rack and let cool completely. For the ganache, place the chopped chocolate in a bowl. In a small saucepan bring the cream and butter to just below boiling over medium heat. Pour the mixture over the chocolate and let stand for 30 seconds then stir until smooth. Pour over the brownies and spread evenly but do not cut into the brownies until the ganache has firmed up. Enjoy!

Man On The Moon

I love this song. Kid Cudi is proving to be a great talent and though Kanye might be an asshole, he is a a damn good rapper. The sampling of 'Poker Face' in this song is ridiculously good. Oh and wait...? Common too? Wow what a great collaboration.

Buy Man on the Moon now.

Oh and this man has a pretty awesome sense of style too:

Anna Sui for Target

Loving this collection by Anna Sui! It was inspired by Gossip Girl, so you can see hints of Serena, Blair, Jenny and Vanessa in it. Just perfect!

Easy Banana Cream Pie

Banana Cream Pie ya'll.

Ya heard?!

This pie was B-A-N-A-N-A-S, as Gwen Stefani would say. This pie is simple, easy as hell and delicious. I used my all time favorite go-to custard recipe, which I have also used here and here. I'm not usually one for shortcuts, but this custard is so good and so easy that I don't see the point in attempting to make real pastry cream. One day maybe, but not today. Anyways... bananas, custard, cinnamon whipped cream and pie crust? Yeah I think that definitely qualifies as a winner.

Brown-flecked bananas are perfect for this dessert; perfectly sweet:

Time to arrange your bananas:

YUM, easiest and most delicious pie ever!

Easy Banana Cream Pie

Yields: 1 9-inch pie, serves about 6 - 8

Printable Recipe

1 9-inch pie crust, fully baked and cooled (I used store bought dough, but you could use this recipe)

1 large box of french vanilla pudding

1 1/4 cups whole milk

1 3/4 cup heavy cream, split

3 ripe but firm, large bananas, sliced

2 tbsn. powdered sugar, sifted

2 tsp. vanilla extract, split

1/4 tsp. cinnamon

1/8 tsp. nutmeg

To make the custard, combine the pudding mix, milk, 1 tsp. vanilla and 3/4 cup heavy cream and beat for 5 - 10 minutes until thickened and well combined. Set aside in the refrigerator. To make the whipped cream topping, combine the 1 cup of heavy cream, powdered sugar, 1 tsp. vanilla, cinnamon and nutmeg and whip until peaks form. To assemble, grab your cooled pie shell and fill with the custard about halfway (there might be some left over but just grab a spoon and shove it in your mouth!), then arrange the bananas in any way, top with the whipped cream and chill for about an hour or more. Enjoy!

If you're feeling on the decadent side, cover the entire thing in whipped cream!

Humminah, humminah, humminah:

Tailored Tuesdays

Yummy casual, comfy clothes offset by fierce heels and lush silk.

1. Day Birger et Mikkelsen "New kaya silk top"

2. Citizens of Humanity "Avedon legging style jeans"

3. Lanvin "Metallic leather sandals"

4. Emilio Pucci "Python shoulder bag"

5. Majorica "8mm pearl stud earrings"

all images can be found at net-a-porter.com

Say Hello to my New Friend!

I've given birth to a new blog!

It's a photoblog to be exact. Congrats to me!

Check it out here!

Some of my favorites are below:

In the beautifully graffiti ridden streets of Valparaiso, Chile:

A bird's eye view of San Francisco at night:

Happier hour: happy drinks + happy friends:

Getting ready to white water raft in Pucon, Chile:

The sweetest little girl who wouldn't let go of our futbol:

A stray cat with the friendliest eyes:

Beautiful Celiana enjoying her apples:

In Valparaiso, one of Chile's largest port cities:

At the Aquarium of the Pacific, wondrous aren't they?

Exploring the nooks and crannies of Crystal Cove, Newport Beach:

A gorgeously inviting pomegranate:

Catching snow flakes in the Andes Mountains:

Enjoying the beautiful California coastline on the way to San Francisco:

The best thing about summer? 21 choices yogurt!

Sea dragons at the Aquarium of the Pacific:

Peach Crisp with Maple Cream Sauce

This summer has pretty much fostered my obsession with everything peaches. I've been glued to everything having to do with the furry, sweet, gorgeous things. When I choose recipes I love to read how the baker feels about the product. Most of the time most people don't even write about how the thing actually tastes which makes me so mad!!! Something pretty and something tasty can be two absolutely different things. That's why I love The Pioneer Woman!

She includes step to step photos which help me make sure I am doing everything right and that everything looks right as well. But besides that her recipes always look effing glorious and she includes descriptions of the flavors that make me drool all over my computer. Trust me people, start drooling because this peach crisp is all that and more! Gooey, sweet peaches with crispy, buttery crumble. I DIE for this crumble... oh gosh so good!!!! And the maple cream sauce?!?!? I've died and gone to heaven. One problem I had with this recipe was that it was a bit too sweet for me though. So next time I make it (trust me, there will be a next time), I'd cut back on the sugar a lot (I've included the original recipe and adjustments).

Before being baked:

After being baked:

The maple cream sauce:

Pioneer Woman's Peach Crisp with Maple Cream Sauce

Yields: approximately 8 - 10 servings

Original recipe from The Pioneer Woman, which can be found here.

For the peach crisp:

1/2 cup flour

1/4 cup sugar (I would eliminate this)

1/4 cup light brown sugar

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. salt

1/2 stick unsalted butter, room temperature

2.5 - 3 cups of peaches

zest of 1/4 a lemon

juice of 1/4 a lemon

1 tbsn. maple syrup (I would eliminate this as well unless you peaches were super sour)

For the maple cream sauce:

3/4 cup heavy whipping cream

2.5 tbsn. maple syrup (reduce to 1 tbsn.)

1.5 tbsn. light corn syrup

Preheat oven to 350 F. Add flour, sugars, cinnamon, nutmeg and salt in a medium bowl and mix well. Cut butter into bits and add it to the bowl and cut into flour mixture. Peel and slice the peaches, not overly ripe or soft. Add the zest, lemon juice and maple syrup to the peaches and mix well. Pour into a small baking pan and then top with the crumb topping. Cover tightly with foil and pop into oven for 15 minutes. Remove the foil and bake for another 20 - 30 minutes until top is crispy and brown. To make the sauce, stir all of the ingredients together over moderate heat, stirring constantly until thick and reduced by about 1/3, about 15 minutes. Chill until cooled and thickened. Serve over your peach crisp and enjoy!

Tailored Tuesdays

Casual yet luxe. Perfection.

1. James Perse "Oversized cotton shirt"

2. Current Elliot "Studded skinny jeans"

3. Burberry "Punched leather t-bar sandals"

4. Lanvin "Amalia python shoulder bag"

all images can be found at net-a-porter.com

Ferrero Rocher Cupcakes

I don't know if you've noticed or not, but I'm really obsessed with hazelnuts and Ferrero Rocher chocolates. I've put them in brownies, in cheesecakes, you name it. Surprisingly, I haven't tried them in cupcakes... until now. Can we bask in the beauty of these things?! Let's allow a good 5 seconds of pure unadulterated viewing. Ok, now that that is over with... how could these not be good? If you love chocolate (check!) and if you love hazelnuts (check!), then this is for you!!

Nutella and dark chocolate wafers waiting to be stuffed into cake:

Filling them turned out easier than I had thought:

All stuffed, filled and ready to be bathed in yummy ganache:

Ferrero Rocher Cupcakes

Yields: about 24 cupcakes

Original recipe from 6 Bittersweets, which can be found here.

Printable Recipe

For the cupcakes:

1/2 cup boiling water

6 tbsn. unsweetened cocoa powder

1/4 cup yogurt, not too thick

1/3 tsp. vanilla extract

1 tbsn. hazelnut extract

1/2 tsp. molasses

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

1 cup all purpose flour

1/2 + 1/8 tsp. baking powder

1/4 tsp. salt

For the chocolate hazelnut ganache:

1/4 cup heavy cream

4 ox. semi-sweet chocolate chunks

1 tbsn. light corn syrup

1 tsp. hazelnut extract

1/2 cup hazelnuts, toasted then chopped fine

Ferrero Rocher (for decoration)

Nutella (for filling)
Hazelnut wafer cookies, cut into small chunks (optional)

Preheat oven to 350 F. In a bowl, whisk the boiling water into cocoa until smooth and whisk in the yogurt, molasses, vanilla and hazelnut extracts. In a large bowl beat together the butter and sugar until light and fluffy, about 2 - 3 minutes and beat in the eggs, one at a time, beating well after each addition. Into another bowl, sift together the flour, baking powder and salt and add to the egg mixture in batches alternately with the cocoa mixture, beginning and ending with the flour mixture. Beat well after each addition. Fill each wrapper about 1/2 way since they will rise a lot. Bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely.

If desired, cut a cone into the cupcake and fill the hole with a tsp. of Nutella. If using, place a couple of chopped hazelnut wafer cookies into the center then place the top back on and push slightly to secure.

For the ganache, heat the cream on the stove until it boils. Pour over the chocolate and stir to melt, adding the corn syrup and hazelnut extract. Stir in the chopped hazelnuts. Once it has cooled and thickened slightly, use a spoon to spread over the tops of the cupcakes. Top with half of a Ferrero Rocher and enjoy!

The final result, topped with a real Ferrero Rocher chocolate:

YUMMM! Can ya see the filling?!?! Can ya, can ya??!?!

Little Dom's {Los Angeles, CA}

Little Dom's is another one of those "Best Thing I Ever Ate" finds, gosh I love that show. They tell me jump off a bridge, I jump off a bridge.... just kidding. But really, they told me how delicious this breakfast pizza and look at me, I went and got it!
This place is definitely charming. It has a modern feel but still has a "run-by-an-Italian-mother" feel to it. My friend & I brunched here and we got the baked french toast as well as the breakfast pizza, so highly recommended. The french toast was awesome, though, a bit burnt on the edges and the pizza, though good, was not as delicious as I expected it to be. The speck on top though was a chewy delight and the egg on top? Mmm eggs are always good.

Look how cute the iced tea is!

Yelp

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